More Strawberry Recipes

Strawberry Recipes

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OLD FASHIONED STRAWBERRY SHORTCAKE
STRAWBERRY CAKE
STRAWBERRY PIE
STRAWBERRY JAM

OLD FASHIONED STRAWBERRY SHORTCAKE

     2 cups biscuit mix
     2 tablespoons sugar
     1/4 cup vegetable shortening
     1 egg, slightly beaten
     1/2 cup heavy cream
     6 tablespoons butter, melted
     4 cups strawberries, sliced and sweetened to taste
     Cool Whip (optional)
 

Combine biscuit mix and sugar then cut in shortening. Combine egg and heavy cream, add to biscuit mixture and stir with a fork until mixture forms a ball. Roll about 1/2 inch thick onto floured board. Cut with a 3 inch cutter and place rounds on a greased baking sheet. Brush top of each round with melted butter. Bake at 450^oC for 12 to 14 minutes. Split and butter while still hot. Spoon the strawberries over rounds and top with whipped cream.

Yield 6 to 8 servings.

STRAWBERRY CAKE

1 box white cake mix
1 box strawberry jello
3-tablespoon flour
4 eggs
1 cup crushed strawberries
1-cup oil

Mix all ingredients together and bake in tube pan or sheet pan 1 hour at 325^oC.

Icing
1 box confectioners sugar
1/2 stick butter
1/2 cup crushed strawberries

Mix all together and ice cooled cake.

Easy Strawberry Pie

      1 ea 9" pie shell, baked
      1 c  Sugar
      1 c  Water
      3 tb Cornstarch
      2 tb White corn syrup
      4 c  Strawberries

Boil together the sugar, water, cornstarch, and corn syrup. Cook until it starts to thicken. Cool.
When cool, add the strawberries pour into the pie shell. Refrigerate before serving.

Strawberry Jam

First Place in the 1995 Del Mar Fair

4 pints strawberries (5 cups crushed)
7 cups sugar
1/2 teaspoon margarine
1 (1/3/4 ounce) package fruit pectin

Wash strawberries and remove stems. Crush by hand or in food processor.
Measure 5 cups of strawberries into an 8 quart pot. Add margarine and
fruit pectin to strawberries; mix well. Bring mixture to a full, rolling boil
over high heat, stirring constantly. Quickly add sugar to strawberry mixture.
Bring to a full, rolling boil and boil 1 minute, stirring constantly.

Remove from heat; skim off foam. Fill clean jars quickly to
1/8 inch of tops. Wipe jar rims. Cover with lids and screw bands
tightly. Invert jars 5 minutes, then turn upright. Check seals after
1 hour or process in boiling water canner for 5 minutes. Yield 4 1/2 pints.

Marsha Hill